Let’s talk GUAC! – it’s only the best, most delicious, healthy, nutritious dressing/dip/sauce/topping ever, am I right? Guacamole sometimes gets a bad reputation because it is all FATS…(Oh No!) But in all reality, guacamole is a perfect choice when looking for something to add flavor to a dish or use along side veggies and other snacks. The majority of guacamole is made from avocados, which are technically a fruit high in mononunsaturated fatty acids and loaded with vitamin E and fiber. Avocado’s have a long list of pluses, some of my favorites include:
- Beauty Food: chalked full of minerals to support beautiful skin.
- Fiber rich: to keep your digestive system happy.
- Healthy fats for keeping blood sugar levels regulated and satisfying your hunger levels.
- Super high in potassium which is an important mineral a lot of us aren’t getting enough of.
- Uber tasty, making any dish creamy and rich.
- Rich in monounsaturaed fats for heart health.
- Aids in nutrient absorption of the fat soluble nutrients in food. Although you may be eating a diet rich in all the vitamins minerals, proteins, fats, and carbohydrates, you may not be properly absorbing them. Avocados help in this process of moving nutrients from your digestive tract into the blood stream for your body to utilize.
- Easy to incorporate into a variety of dishes, like ice creams, puddings, as dips, dressings, or eaten along stuffed full of whatever you’d like!
This guacamole is my traditional recipe that I make on batch cooking day and store in the fridge for many of our meals. It has a creamy texture and just the right amount of spice!
- Group 1
- 4 medium ripe avocados
- ½ cups fresh cilantro
- Juice of 2 large limes
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp chili powder
- Group 2
- 2 large roma tomatoes diced very small
- 1/3 cup red onion minced
- 1 tbsp minced garlic
- ½ jalapeno pepper minced optional
In a blender or if you like it to be chunky, in a bowl mashed with a fork, the ingredients for group 1.
Add group 2 ingredients
Store in an airtight container in the fridge for 1-2 weeks.